Baked Snapper Fillets with Caponata
¼ cup olive oil
2 red onions, halved & thinly sliced
2 cloves garlic, thinly sliced
2 large red capsicums, sliced lengthways
1kg tomatoes, diced
1 tbs tomato paste
1 tsp caster sugar
100g pitted Kalamata olives
2 tbs capers in brine, drained
4 x skinless snapper fillets
2 sprigs fresh basil, leaves picked, to serve
extra virgin olive oil, to serve
sea salt & black pepper
Preheat oven to 180°C Fan.
Heat oil in a flameproof casserole over medium heat. Add onions and cook for 10 minutes, stirring occasionally, until soft. Add garlic and cook for a further 1 minute until fragrant. Add capsicum and cook for 5 minutes until starting to soften. Add tomatoes, tomato paste, sugar and season well with salt and pepper. Bring to a low simmer. Cover and cook gently for 20 minutes, stirring occasionally, until tomatoes have collapsed and the sauce has thickened.
Transfer caponata to a 30cm x 20cm roasting tin. Place snapper fillets over the top and season with salt and pepper. Bake for 10 minutes, or until fish is just cooked. Scatter with olives, capers and top with fresh basil leaves. Drizzle with extra virgin olive oil and serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
